On their own, they are a healthy snacking treat. They can be tossed in salads, made into nut butter, added into baked goodness and desserts like macarons or ice creams, mixed in savory recipes such as sauces or dressings. They are particularly a great match with chocolates. They marry well with berries, too, with fish or pasta dishes and can even have great value in your cold-cut platter.
Pistachio Kulfi Ice Cream
300 ml skimmed milk
1/4 tsp cinnamon
1/4 tsp nutmeg
8 g unsalted pistachios
8 g unsalted peeled almonds
1 tbsp honey
Bring the milk to a boil and add the cinnamon and the nutmeg.
Cook over low heat for 30 minutes, stirring occasionally, then add the honey.
Dry roast the almonds and pistachios. When they are golden brown, mix them coarsely.
Mix with the milk and let cool then put in the freezer in small jars for 3 to 4 hours.
Take out 15 minutes before tasting so that the ice cream softens.
Serve and enjoy!
Raw pistachios are a good source of carbohydrates, protein, dietary fiber, and antioxidants - lutein and zeaxanthin in particular that promote eye health. Abundant in vitamin B6 that ensures good blood flow and promotes immune and nervous system health. They contain other B vitamins as well, vitamin E, and vitamin K. They are packed also with minerals such as copper, manganese, potassium, and more.
They are also rich in good fats, mainly heart-healthy monounsaturated and polyunsaturated fats that may just aid in lowering bad cholesterol levels.
Storage: Store in an airtight sealed bag in a cool dry place. For best quality, refrigerate after opening.
Shelf life: 1 year unopened in the fridge, 6 months after opening.